If you follow my Instagram and Facebook pages, then you already know that I attended We Day a couple of weeks ago. We Day is an annual event hosted by Me to We in support of Feed the Children. The event was attended by thousands of young people…students who had earned their way to the event through the service they have done for their community. It was a day filled with inspiring speeches and presentations. I kept hearing the speakers repeat the need to find your personal passion and find a way to help. On the ride home I got to thinking about what I am passionate about. There are any number of things; outdoor play, simple play for children, eco-living, growing food, preparing food, food as a way to connect to children, the need for access to better food for all. I was noticing that many of my intersest revolve around food (no surprise there) and children (again, no surprise). Which got me to thinking – how could I use my passion to help others? And, what does this have to do with a simple turkey stock recipe?turkey stock recipe

I’m super excited to let you know that I am one of the newest Food Revolution Ambassadors, representing Toronto. Yep, I am joining forces with Chef Jamie Oliver and the international team of dedicated Food Revolution Ambassadors to spread the word about the need for access to quality food for all. What does this mean? Every month the Food Revolution team sets food challenges for the ambassadors to attempt. The challenges involve getting active in the kitchen, spreading the word about how we can all eat healthy food – it’s simple and inexpensive. I can’t wait to share those challenges with you. Maybe you will even try them too. Being an ambassador also mean that I will be involved in some awesome food related projects, groups and community initiatives …and I will be encouraging you to do the same. So, what does this have to do with a simple turkey stock recipe? 

As we make our way toward American Thanksgiving I thought I would share a fantastic way to use the left over turkey carcass. One of this month’s Food Revolution challenges is to be creative with leftovers. There was a time when I would roast a turkey and throw the carcass directly into the trash or compost. I had no idea how to make stock…it was totally intimidating…where would I even start. Well, maybe you feel the same way? Let me reasure you, making turkey stock is easy. Once you try it you will find ways to make stock…chicken and veggie stocks are just as simple.

Simple Turkey Stock Recipe

After removing all the meat from the turkey, either wrap and refrigerate the carcass or work with it immediately. Making stock is a slow process, make sure you have some time (about 3-4 hours). If you don’t have the time right away, wrap the carcass and freeze it for when you will have the time to make the stock.turkey stock recipe

Now it’s time to amplify the flavour of the stock. Add the turkey carcass (I had to break the turkey in half for it to fit in the stock pot), 2 carrots, 2 stalks of celery, 3 shallots, 1 head of garlic to a large stock pot. Don’t worry about peeling the veggies, they will be discarded in the end. Wrap and tie a bundle of herbs in cheesecloth and add to the pot. I used the same herbs I had used to flavour my roast turkey; thyme, sage, oregano and rosemary. Pour in cold water, enough to cover the bones. About 6 to 8 cups of water.turkey stock supplies

Bring the pot to a boil and then drop to a simmer…partially cover the pot with a lid. Using a large spoon, skim any fat from the top of the stock. Simmer the stock for 3 to 4 hours – skimming off any fat every hour. * Cut down on the fat in the stock by not including fatty skin in the stock *turkey stock in pot

After the stock is nice and flavourful, turn the heat off and allow the stock to cool. Using tongs, remove the turkey bones, veggies and herbs. Strain the stock through a metal sieve and into a large bowl.turkey stock recipe

Once the stock has cooled, ladle into storage containers. I opted to freeze some of the stock into ice cubes – to be used when I need small amounts for sauces. I also filled 4 x 1 litre glass storage jars with stock and will keep them in my freezer, bringing out one container at a time. Frozen stock should last 6 months. turkey stock ice cubesNow that we have all this delicious turkey stock, what are we going to do with it? How can we turn this turkey leftover into other dishes? Substitute turkey stock into any savoury dish that requires stock or water. The stock will make rice, quinoa and couscous more flavourful. Swap turkey stock into your favourite soup recipe. Drop a few cubes of stock into stews and pasta sauces. I found making this turkey stock so simple that I now keep any roast chicken carcass we make and repeat the same process. For the most flavourful chicken stock it is best to use two chickens…so freeze one carcass until you have a second one ready to go. Feel like something vegetarian? Take out the turkey and pump up the veggies and herbs – vegetable stock. What will you make with your turkey stock?

Looking for more information about the Food Revolution – check out the Food Revolution website and Facebook page.

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